The dough must be mixed carefully to avoid the formation of lumps, an operation that must be done slowly and very carefully because the flour is homogeneous.
- Salt and let the porridge rest for about 10 hours, the time the foam will have formed.
- Remove the foam from the surface with a slotted spoon.
-Put the oil in the pan and pour the porridge mixing well, so that it absorbs the seasoning.
- Pass it in a very hot oven at 250 ° C for about half an hour, sprinkle it with pepper and serve it cut into pieces